Bao Buns:

1. Place Baos in a damp paper towel or cloth. Microwave for approx 30-45 sec. If no microwave is available, use a pot with a steamer.
2. Protein is recommended served warm or hot. It can be heated on a pan or the microwave for approx 1 min.. Toppings are to the guests choice.

Soup Kit:

• 1 beans and greens – empty beans and bag o’ greens into a heavy bottomed pot and heat thoroughly on the stovetop.
• 1 quart ( 4 ) balls in red sauce – heat stovetop in pot or saucepan.
• calzone – cut in ½ and re-wrap in foil. Heat at 375 degrees for 20 minutes. Unwrap and heat for another 5 minutes.
• 16oz red sauce – heat stovetop for calzone dipping pleasure.
• salad w/shaved veg, onion, pepperoncini, gorgonzola + red wine vinaigrette – toss!

Vegetarian version – same instructions as regsies

• vegetarian meatballs in red sauce
• calzone – spinach, mushroom, olive, mozzarella, and pickled peppers

Pasta Kit:

1. beans and greens – empty beans and bag o’ greens into a heavy bottomed pot and heat thoroughly on the stovetop.
2. lasagna with eggplant & brown butter mushroom bolognese, fresh mozzarella, and goat cheese – with the lid on, heat for 15 minutes at 375 degrees. lid off 15 minutes. pro tip – place a baking sheet underneath to catch drippage!
3. salad w/shaved veg, onion, pepperoncini, gorg + red wine vinaigrette – toss!
4. olive, onion, and mozz focaccia with red sauce – heat bread for 5-7 minutes in oven and serve with red sauce heated on the stovetop.

Tutu Tradicional:

1. Warm up a medium to large frying pan. 
2. Add cubed bacon, no need to add oil since bacon will release some grease as it starts cooking. 
3. Once the bacon is cooked, about 3-4 minutes in medium to high heat, add diced onions. Mix it well. Once onions start to turn golden brown, add smoked sausage. 
4. Lower the heat, add pinto beans puree, with ½ cup of water and stir well and let it warm up about 3-4 minutes. It’s okay to cover it.
5. Add sliced chili pepper, mix it well with the pinto beans puree. 
6. Add farinha SLOWLY. This is important! Stirring constantly, until it thickens to the desired consistency. It can be as thick or as loose as you’d like!
7. Parsley: You can add parsley and stir it  or just use it as a garnish.
8. Hard Boiled Eggs can be used in two different ways: 
   1. You can add to the pinto beans puree after adding the farinha (it will kind disappear, but it will be just as good) 
   2. You can just cut them in half and use as garnish, to add some color to your plate. 

*The egg is fully cooked and can be served cold as a garnish; however, if you would like to serve it warm, just ‘re-boil’ it for a couple minutes and then slice it in half. 

Tutu Vegano:

1. Warm up a medium to large frying pan. 
2. Add 2 tablespoons of the oil of your choice (olive, coconut or vegetable- butter is not recommended). Add diced onions. Mix it well. Once onions start to turn golden brown.
3. Lower the heat, add pinto beans puree, with ½ cup of water and stir well and let it warm up about 3-4 minutes. It’s okay to cover it.
4. Add sliced chili pepper, mix it well with the pinto beans puree. 
5. Add farinha SLOWLY. This is important! Stirring constantly, until it thickens to the desired consistency. It can be as thick or as loose as you’d like!
6. Parsley: You can add parsley and stir it  or just use it as a garnish. 
7. Grilled Tofu: You can just warm it up in a small frying pan or microwave for a few seconds (not more than 30 seconds)

Pão de Queijo Sliders:

1. Bake cheese bread buns at 400F for 20 minutes or until golden brown. Make sure you preheat your oven!
2. Let them cool down. Cut them in half, just like a hamburger bun 
3. Assemble your sliders by spreading aioli on both sides of the buns.
4. Place the bottom bun on a plate, add mixed greens, sliced cheese, and pickled red onions, top it with a bun lid. Serve it and enjoy!

Carne Louca Sandwich:

There are several ways of preparing it, but the secret is to have some well seasoned  braised beef, add some veggies and voila! 

Our recipe for Allegheny Eats is very easy to prepare and full of flavors for you to enjoy!

1. Defrost your gluten free buns at room temperature for about 30 minutes in its original packaging. 
2. Preheat your oven at 350F. 
3. Baking your bread: Gluten Free or Regular 
   1. Gluten Free Bread: Remove packaging and bake your gluten free buns for about 8-10  minutes. The buns are already cooked, you will be just making them softer.
   2. Regular Bread: If you are working with regular buns (not the gluten free ones), you will just be warming up your bread for about 6- 7 minutes max. If you don’t like crispy toasted buns, just keep it in the oven for less time. 
4. In a hot skillet add 2 tablespoons of an oil of your choice (vegetable, olive, grapeseed, etc). I
5. Add sliced onions and stir it around as it starts to get soft. Add bell pepper and tomatoes. Mix it well. Add shredded beef and a little bit of water (not more than ¼ cup). Add parsley, green onions.
6. Remove from heat, add a slice of mozzarella cheese so it starts melting right away and get ready to plate! 
7. Place your buns on a plate in two halves, just like a hamburger bun 
8. Assemble your Carne Louca  by spreading mayo on both sides of the buns, add the beef. Add greens and pickled red onions. Cover your sandwich with the other half of you.
9. Serve it and enjoy! Ah! You can also squeeze some lime as you work your way through the sandwich.

Rice:

• Frying pan: Add rice to a frying pan in low heat with 2 tablespoons of water for a few minutes until warm or hot.
• Microwave: Reheat for 30 – 45 seconds until warm or hot. You don’t need to add water, if reheating in the microwave.

Veggie

• Frying pan: Warm up your veggie of the week in a  frying pan in low heat for a few minutes. You don’t need to add water.
• Reheat in the microwave for about 30-45 seconds or until warm or hot.

Hot Sausage Sandwich Kit

1. Preheat oven to approximately 400F. Reheat french fries on baking tray until crispy [approximately 10-12 minutes].
2. In a large saute pan, over medium-high heat, warm 1tsp olive oil.
3. Split challah rolls, lengthwise, with a serrated knife. 
4. Toast rolls for approximately 2 minutes, then remove from pan.
5. Carefully add sausages. Cook for approximately 3 minutes, flip, cover with lid and continue to cook until internal temperature has reached 160F.
6. Add onion and pepper to pan, replace lid, and cook an additional 2-3 minutes; just to warm vegetables through.
7. Turn off heat. Lay cheese over top of sausages, replace lid, allow steam to melt cheese.
8. Build your sandwiches and serve with french fries on the side.

Peanut Butter Pancake Kit

1. Warm a griddle iron, or large saute pan, over medium-high heat.
2. Lightly grease with olive oil or a pan spray.
3. Pour approximately 2oz pancake batter for each pancake.
4. You will know they are ready to flip whenever small air bubbles have formed on top.
5. Each side of the pancake will take approximately 3-4 minutes to cook.
6. Serve pancakes with sliced bananas, a sprinkle of powdered sugar and a drizzle of maple syrup.

Jubilee Hilltop Burger Kit

1. Preheat oven to approximately 400F. Reheat french fries on baking tray until crispy [approximately 10-12 minutes].
2. Place a large saute pan over high heat.
3. Season both sides of ground beef with salt and pepper.
4. Add 1tsp olive oil, followed by ground beef patties. 
5. BE CAREFUL OF GREASE SPLATTER
6. Cook hamburgers to desired temperature. For legal reasons, we will recommend 165F.
7. Once beef patties are cooked to your liking, turn off heat, and remove from pan.
8. Place burger buns in saute pan to warm, and soak up any residual juices or drippings.
9. Top burgers with lettuce, tomato and any preferred condiments; serve with french fries.

 City Chicken (GF) 

Instructions: 

• Place polenta, carrots, and pork on foiled-lined cookie tray in 375? oven on bottom rack for 15 minutes 
• Meanwhile, heat jus on saucepan until warm 
• Nest the pork in polenta and carrots 
• Dress with warm jus

Vegetable Pasta (VG, GF) 

 Instructions: 

Place Garlic stick on a cookie sheet and heat oven to 350 degree 

• Heat oil in a medium sized sauté pan 
• Add vegetables and heat through 
• Add spinach and wilt 
• Add glass noodles and toss 
• Turn off heat and add sauce 
• Serve in your favorite pasta bowl 

 Pasta with Meatballs (can be GF if ordered with glass noodles) 

Instructions:  

Place Garlic stick on a cookie sheet and heat oven to 350 degree

• Bring 2 quarts of water to boil in a medium sauce pot, adding 2 teaspoons of salt 
• While waiting for water to boil, place meatballs on foil-lined cookie tray in a 350? oven for 10 minutes 
• Add pasta to water when boiling for 5 minutes 
• In a small sauté pan, bring pasta sauce to simmer and turn off 
• Drain pasta and add to sauté pan. Toss to incorporate 
• Pull meatball from oven and place on top of pasta, adding Parmesan cheese on top

Short Ribs for 2

1. You will want to gather 2 pots / pans (one will be for reheating the pomme puree , the other will be for the shortribs)
2.  In pot one, turn the setting to medium low heat, add the pomme puree and butter.  Stir until the butter is melted and the mixture is heated.
3. In pot two, add the shortribs & braising liquid.  Cook on medium high heat and cook until the braising liquid is slightly reduced and the short ribs are tender
4.  Right before serving, dress the salad
5.  Mound the potato puree in the bottom of a shallow bowl, top with shortribs and reduced braising liquid.  Enjoy

Gnocchi Bolognese Dinner for 2:

1.   Gather one pot for boiling the gnocchi & one pan for finishing the gnocchi
2.  Bring salted water to a boil and add gnocchi, cook until the gnocchi float to the top.  Remove and drain. 
3.  In the other pan, heat 2 tablespoon of olive / canola oil / butter.  Add gnocchi and cook until slightly browned.  
4. Add bolognese and heat until warmed through, transfer to desired eating vessel
5.  Dress Salad and enjoy!